Definition of the word schmaltz

The word "schmaltz" originated from the Yiddish language, which was a dialect spoken by Ashkenazi Jews in Eastern Europe. The term schmaltz refers to the rendered fat that is skimmed off the surface of chicken or goose cooking fat during the process of making soup or other dishes. Schmaltz is commonly used in traditional Jewish cuisine, particularly in veal, chicken, and matzah ball soups. It adds richness and depth of flavor to dishes and is often used as a substitute for butter or other fats. The use of schmaltz in cooking is rooted in Jewish dietary laws, where the removal of fat from meat, known as "shocheit," is necessary to prepare it for consumption according to kosher dietary restrictions. The rendered fat, or schmaltz, was then repurposed and used as a cooking fat. Over time, the use of schmaltz in cooking has spread beyond the Jewish community, with many modern chefs incorporating it into their dishes for its unique flavor profile. Schmaltz is a perfect example of how language and culture influence culinary traditions, and how certain ingredients can hold deep cultural and historical significance.